The krapfen or Berliner is a German sweet made of sweet leavened dough, fried and filled, then dusted with powdered sugar. They are filled right after frying, while still warm. Popular throughout Europe and much loved in Italy, especially during Carnival. They are known for their soft texture and classic filling of apricot jam or custard cream. Their main characteristic is the light-colored band in the center that forms during perfect frying. Making them at home is easier than you think: just need genuine ingredients, good leavening, and frying at the right temperature.
There are different theories about its origin, in the late Middle Ages within the Jewish communities settled in Germany, the sufganiyah was prepared for the Festival of Lights or Chanukkah. Another theory suggests its possible Romanian/Persian origin; in Ottoman times, a sweet very similar to krapfen was prepared. Finally, during the era of the Roman Empire under the rule of Tiberius, there was a sweet recipe vaguely similar to today’s krapfen. Probably the most accredited theory is the Jewish one since the preparation of the current sufganiyah is identical to the krapfen.
Recipe taken from “Non solo zucchero Vol.2” by Iginio Massari
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: German
- Seasonality: Carnival
Ingredients
- 4 cups Manitoba flour
- 1/3 cup sugar
- 1/3 cup butter
- 2 tbsp fresh yeast
- 1 1/2 tsp salt
- 4 eggs
- 1 egg yolk
- 1/3 cup milk (at 86°F)
- 1 1/3 tbsp rum
- 1 lemon (grated zest)
- 1 vanilla pods
Tools
- 1 Bowl
- 1 Stand Mixer
Steps
In a container, mix 1/3 cup of eggs, rum, and milk and set aside.
Work the remaining ingredients in the stand mixer until you get a firm and well-incorporated dough.
Add the egg, milk, and rum mixture.
Let the dough knead until it becomes elastic and dry.Cover with plastic wrap and let rise at 75°F until tripled.
Divide the dough into balls of 1.2-1.4 oz.
Place on a lightly floured tray, cover, and let rise again until tripled at 75°F-79°F.Fry in peanut oil at 350°F.
Turn only twice.
Drain on absorbent paper and fill with custard cream.
Dust with powdered sugar.
Tips
Krapfen are best when freshly made.
They can be kept for up to 24 hours in a cool place.
They can be frozen before the final leavening, that is, after shaping. Place them on a tray and put them in the freezer. Then, simply thaw them at room temperature and proceed with leavening and frying.
FAQ (Frequently Asked Questions)
Why don’t my krapfen have the light band?
The oil wasn’t at the correct temperature or the krapfen were not well leavened.
Can I prepare them the day before?
Yes, you can make them and keep them unfilled, then slightly heat them before serving.
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